Directions

To Prep

1. Cut radish into 2cm cubes and place in a large bowl. Add salt and sugar and mix well. Set aside at room temperature for 1 hr.
2. To make the kimchi base, blend together the brown onion, red apple and the fish sauce.
3. In a microwave-safe bowl, mix the water and rice flour together. Microwave for 1 min, or until the mixture is similar to a mildly runny porridge in texture. Then in a medium-sized bowl, combine the two mixtures along with the minced garlic and ginger.
4. Return back to the radish after sitting for 1 hr. Rinse the radish in a colander under cold water for a couple of times, leave for a few mins to drain any excess water.
5. In a large mixing bowl, add the radish and mix through 2 tbsp of Korean chili flakes. Add in the chopped spring onions and the prepared kimchi base. Stir through and mix well.
6. Spoon the radish kimchi into an air tight glass container and leave to stand at room temperature overnight, then move the jar into the fridge.